Spicy Chili Con Carne

Directions

1. Mix all of the spices in the chili spice mixture list. Drain the beans and rinse. Heat the oil and saute the onion until soft and translucent.
2. Add the garlic and cook for another 2 minutes. Add the beef and cook through. Stir in the chili spice mixture, sea salt, bay leaf and pepper, mixing thoroughly until all the ingredients are well combined.
3. Add the drained kidney beans, bell pepper, stewed tomatoes and beef broth. Cover and simmer until the meat is tender, it should take about 45 minutes. After this time taste and adjust the seasoning if desired. I usually add a bit more cumin and maybe some granulated garlic or cayenne -- adjust it to your taste.
4. It is best to allow the chili to simmer for a long time as this helps combine all of the flavours and makes for a better tasting dish. I tend to simmer for at least 2 hours, sometimes I refrigerate it overnight and cook for another hour the next day.
5. Depending on how liquidy or dry the stew is I will add more broth.
6. About 10 minutes before serving chili prepare the thickner. In a small bowl combine the flours and add a bit of broth from the chili or water, mix into a thick and lump free paste.
7. Add it to the chili, stir and allow to simmer for 10 minutes.